Chicken

Crock-Pot Express Crock Multi-Cooker Pressure Cooked Beer Chicken Jambalaya


Pressure Cooker Beer Chicken Jambalaya

This post was sponsored by the Crock-Pot brand. Partnerships with The Beeroness and outside companies only occur when the company’s products are ones I use and enjoy myself. All ideas and opinions are my  own.

The reason I made this two days in a row is the same reason I love this little machine so much. I had every intention of this being a slow-cooker recipe, and that’s what I did. I slow cooked a jambalaya with all the meat, spices and rice that I wanted to cram into one bowl.

I liked it, I did. It was a super easy and satisfying way to eat a big ‘ol bowl of comfort food. But I couldn’t stop wondering how it would taste pressure cooked, and since the Crock-Pot Express Crock Multi-Cooker can do both, that’s just what I did. It was perfect, even better than the slow cooked version. Since the rice setting was built into the pressure cook mode (one of the hardest things to slow cook and get right is rice), it was simple.

The rice was perfectly cooked, the chicken was fall-apart-tender and the flavor tasted like it had slow cooked all day. THIS is how I’ll make jambalaya going forward, it was much better than I even hoped. I hope you like it as much as I do, this may be a staple in my house from now on.

The new Crock-Pot Express Crock Multi-Cookeris a game changer. It has eight different functions that encompass all the functions you would achieve from using multiple different kitchen appliances from slow cooking to pressure cooking and sautéing to searing. The Crock-Pot Express Crock Multi-Cooker is also available in NEW 4-Quart and 8-Quart Models.

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Crock-Pot Express Crock Multi-Cooker Pressure Cooked Beer Chicken Jambalaya

Yield: 6-8 servings

Ingredients

  • 1 tablespoon olive oil
  • 2 bell peppers, diced
  • 1 sweet white onion, diced
  • 1 rib celery, diced
  • 1 lbs Andouille sausage, sliced
  • 1 lbs chicken thighs, cut into cubes
  • 2 cups low sodium chicken broth
  • 12 ounces beer (pale ale, pilsner, pale lager, or wheat beer)
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoons Cajun seasoning blend
  • ¼ to ½ teaspoon cayenne pepper (more for spicier)
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt (a full teaspoon if your Cajun spice mix is low or sodium free)
  • 1 teaspoon black pepper
  • 1 ½ cups uncooked long grain white rice
  • ¼ cup chopped parsley for garnish

Instructions

  1. Set the Express Crock to sauté on high. Add the oil, allowing to get hot before adding the bell peppers, onions, and celery. Cook until the vegetables have softened.
  2. Stir in the sausage and chicken, cooking until the chicken has turned white on the outside. Stir in the remaining ingredients (reserving the parsley for garnish).
  3. Add the lid, turning to the locked position. Make sure the steam release value is set to sealed.
  4. Turn the rice/risotto setting to high for 8 minutes. The Express Crock will take about 10 minutes to heat up and build pressure, during this time the display will say “HEAt” (yes, with a lowercase “t”). Once the 8 minutes have finished, turn the steam release valve to open (careful, the steam is hot!). Allow the steam to release before opening the Express Crock.
  5. Ladle into bowls, top with parsley.
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Pale Ale Thai Chicken Noodle Soup

Pale Ale Thai Chicken Noodle Soup, 20-minutes to a deliciously satisfying soup!

We need to brace ourselves. The fall is spilling into winter and you can feel the frost and fire in everyone, online and in person. It makes me retreat, slowly back out the door and avoid other people in order to still like humans in general.

I imagine that we all, just for a moment, agreed on things. A literal moment, 90 seconds or so, all focus on what we can all get behind, even if it’s small. Small things that help us all feel like we get each other: how wrapping our hands around a warm drink on a cold day softens every stress, how squirrels are cute but also little assholes, and how we all dislike Gwyneth Paltrow (but we do, right?).

Maybe it won’t help, but these are the soup-making-days, the days I try to treat collective soul wounds with food. Sure, I know it doesn’t really help. I know I can’t make soup for all of you invisible internet people across the world. But I also know that you probably feel the same, in one way or another. At least this is what I try to believe in order to stay sane in the rapidly dissolving humanity of the world we live in.

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Pale Ale Thai Chicken Noodle Soup

Yield: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup white onion, chopped
  • 1 large red bell pepper, julienne
  • 1 small Thai chilies, sliced
  • ½ cup pale ale
  • 1 (13.5 oz) can full fat coconut milk
  • 3 cups chicken broth
  • 3 large chicken thighs, chopped
  • 1 teaspoon fish sauce
  • 3 tablespoon Red curry paste
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 5 large basil leaves, sliced
  • 4 servings rice noodles
  • Cilantro for garnish

Instructions

  1. Heat the olive oil in large pot or Dutch oven, add the onions, bell pepper and chili. Cook until the vegetables have started to soften, about 5 minutes. Stir in the beer.
  2. Add the coconut milk, broth, chicken, fish sauce, salt, garlic powder and curry paste.
  3. Simmer until chicken has cooked through, about 6 minutes.
  4. Stir in the basil and rice noodles, simmer until noodles are cooked, about 5 minutes.
  5. Adjust seasonings to taste (the amount of salt you need is directly dependent on the broth you use).
  6. Ladle into bowls, garnish with cilantro.
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Oven Baked Orange Pepper Beer Chicken

Oven Baked Orange Pepper Beer Chicken, delicious one-pot, super quick and easy meal!

There’s a thing about chicken that always seems to be true no matter how I make it: it’s just as much at home on a white tablecloth in a dimly lit sommelier infested fine dining space as it is on the rickety picnic table of a small backyard gathering.

I like this about chicken, it can go all places. This, in one way or another, is how I try to live my life. I want to be able to feel at home at the opera, or on the farm, or in the inner city. I say I TRY, not that I succeed. I try to be chicken, with its delicious versatility. I try to please everyone from nugget-loving-kids, to batter-dipped-and-fried-devotees to people who confit things.

I don’t, however, think it works all the time. I swear too much, making suburban moms nervous to have me at football parties. When I drink I get loud and start to draw too much attention. And I will probably knock down a toddler to pet a strangers dog. These are not very chicken-like things. Chicken makes people happy, chicken blends in but leaves a good impression. Chicken is a crowd pleaser.

I’m more like beer. You either love me or you don’t. But I do my best to make everyone happy. And maybe there is enough chicken in the world. But a girl can dream.

 

 

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Oven Baked Orange Pepper Beer Chicken

Yield: 4-6 servings

Ingredients

  • 1 tablespoon orange zest (about 1 large orange)
  • 1 teaspoon black pepper
  • 1 teaspoons kosher or sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cornstarch
  • 2 lbs chicken legs
  • 2 tablespoons olive oil
  • ½ cup (4oz) pale ale (or pilsner, wheat beer)
  • ¼ cup (2oz) orange juice (about ½ one large orange)

Instructions

  1. Preheat oven to 350°F.
  2. In a small bowl combine the zest, pepper, salt, garlic powder and cornstarch.
  3. Rub the spice mixture into the legs on all sides.
  4. Heat the olive oil in a large cast iron skillet until hot but not smoking.
  5. Add the chicken, searing on all sides until browned. Pour the orange juice and beer over the chicken.
  6. Transfer pan to the oven, cooking until the chicken is cooked through, about 25 minutes.
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Lazy Chicken: Dump, Bake, Done

Lazy Chicken: Dump, Bake, Done. Super delicious meal with just 5 minutes active time.

We all need this right now, don’t we? Something easy and uncomplicated to pair with the rest of our messy complicated lives. I’ve been making some version of this for a while, some version of baked-chicken-with-stuff-on-it when the weather shifts and the darkness of the day makes it harder for me to dig creativity out of my brain.

I don’t do much measuring when I’m just making it for my own consumption (for you, I meticulously weight and measure to make sure I give it to you the way it’s intended). Sometimes I just add what I have, sometimes I throw some rice or farro in the bottom and hope it cooks enough to eat.

This one I like. I like the sauce, I like the garlicy pesto, I like the way the broiler browns the cheese just a little bit. I hope you like it too and I hope it makes things just a little less complicated for you this week.

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Lazy Chicken: Dump, Bake, Done

Yield: 4-6 servings

Ingredients

  • 3 cups (85g) baby spinach, packed
  • 1 lbs chicken thighs
  • 1 teaspoon salt
  • ½ cup (4oz) beer (wheat beer, pale lager, pilsner)
  • ½ cup (4oz) chicken broth
  • ¼ cup(62g) pesto sauce
  • ½ teaspoon black pepper
  • 10 sun dried tomatoes
  • ½ cup (40g) shredded parmesan cheese

Instructions

  1. Preheat oven to 375°F.
  2. Add spinach in an even layer to a 9x13 baking dish, add the chicken thighs on top, sprinkling with salt.
  3. Add the beer, broth, pesto, pepper, and sun dried tomatoes to a bowl, stir to combine.
  4. Pour the mixture over the chicken. Sprinkle with cheese.
  5. Bake, uncovered, for 20 minutes. Turn the broiler to high, place under the broiler until the cheese starts to brown, about 4 minutes.
  6. Serve over rice, quinoa, or farro.
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Green Tomato Recipe: Beer Chicken Posole Verde

Green Tomato Recipe: Beer Chicken Posole Verde

Green Tomato Recipe: Beer Chicken Posole Verde

It’s really time for me to stop pretending as if my tomatoes will redden before the first frost. Every morning, trudging out my back door in flip flops with a still sleep-fogged brain, I hope to find one or two showing a shade of ripening, and it’s just not happening.

There are tricks, I know. I’ve read about bringing them inside, or wrapping them in newsprint, or boxing them up with (gag) ripe bananas. But I can’t wait. I want to use them now.

I’m impatient like a child sometimes, and the tomatoes are gorgeous even in their grassy hue, and I want to pick them. I wanted to give you a green tomato recipe. So I did. Sure, I thought about fried green tomatoes, but I know you won’t actually make those right now. It’s September, you’re busy, you have so much going on right now, you really don’t want to babysit a slab of battered tomato as it splatters hot oil on your arms. Me either. Not this month.

But soup, soup I’ll make. I think you will too. It’s the perfect month for Posole. All of the garden ingredients that you need for this spicy pot of goodness are still in season, but the weather isn’t nearly as hot as it was a few weeks ago. It still tastes like summer but it feels like fall.

Really, it’s my way to give those green tomatoes a purpose before the fall claims them and I miss out.

Usually, I tell you about the beer I used IN the recipe, this time I’m telling about the I had WITH the recipe. This gorgeous Green Coyote Tomatillo Sour from Odell Brewing was perfect. It uses tomatillos usually seen in Posole Verde, but in a deliciously tart beer that pairs beautifully with a slightly spicy soup.

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Green Tomato Recipe: Beer Chicken Posole Verde

Yield: 4-6 servings

Ingredients

  • 1 tablespoon (15mL) olive oil
  • 1 cup (155g) diced onions
  • 1 poblano chili, cored, seeded and chopped
  • 2 jalapeños, seeded and quartered
  • 4 large garlic cloves, smashed
  • 1 cup (8oz) pilsner or wheat beer
  • 7 cups (56 oz) chicken broth
  • 1 pound green tomatoes*, quartered
  • 1 lime, juiced
  • 1 (25 oz) cans of hominy, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon salt
  • 4 boneless, skinless chicken thighs
    • Garnishes:
  • Finely shredded green cabbage
  • sliced radishes
  • diced avocado
  • Mexican crema
  • tortilla chips
  • chopped cilantro

Instructions

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onions and peppers, cooking until softened, about 8 minutes.
  2. Stir in the garlic, cook for about 30 seconds. Pour in the beer, scraping to deglaze the pan. Add about half the broth (it does not need to be exact), tomatoes, lime juice and about half the hominy. Simmer until the tomatoes have softened.
  3. Transfer to a blender, blend until smooth, return to pot.
  4. Add the remaining broth, remaining hominy, the spices and the raw chicken.
  5. Simmer until the chicken has cooked through.
  6. Remove chicken from the pot, shred using two forks, return to pot. Adjust spices to taste.
  7. Serve warm, allowing guest to garnish as they choose.

Notes

*if you don't have green tomatoes: remove the green tomatoes and the lime juice from the recipe, replace with 1 lbs tomatillos, husked and quartered.

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Skillet Sour Cream Beer Chicken

Skillet Sour Cream Beer Chicken

Skillet Sour Cream Beer Chicken

I travel a lot, you know this. Last minute trips to South America, a rapid-fire two-day trip to Copenhagen, sometimes just a long road trip to clear my head.

I don’t travel the way normal people travel. To be honest, I rarely do anything in a conventional way, it’s something you just have to get used to. While I’m not a creature of habit, I do like to search for the same souvenir every time I travel. Two, in fact.

It started when I  began seeking out the little markets locals shopped at, usually dingy and unappealing, always far from tourist-heavy streets, and once even in a total city-wide blackout in a sketchy part of Costa Rica.

I wandered the aisle in the little store in Dominical, Costa Rica lit only by the afternoon sun streaming in from the open doors in the front of the bodega, only accompanied by a few older women picking up last minute supplies for dinner. The beige aluminum shelves boasting as much dust as dry goods and the summer heat heavy on my skin, making wandering the store a conscious effort. I found what I was looking for.

A small glass jar with what appeared to be a home-printed label with a scripty font that read, “Miel.” Honey. That’s what I wanted. It’s a part of the land, the honey and it’s hard working bees allowing me to check in my luggage 6 ounces of the terrior to take home.

Ever since that trip, I seek it out, a small jar of the land to take home with me. Salt is the same. If it’s possible to find salt harvested from a local ocean, that comes home with me as well. So far, I have honey or salt from 15 countries.

I use it. On toast, in recipes, making bread. I don’t store it on a shelf to crystallize and be forgotten. It gets used, enjoyed, shared. It’s a way to keep the places that I’ve been a part of my life when I’m off the road. A way to remind myself that it’s OK to use, because my next adventure awaits.

Maybe even as I type this some little bugs are making my next souvenir for a trip I haven’t even planned yet.

The honey I use in this recipe was from my recent trip to Brazil, a place I fell in love with and a country I will most definitely visit again.

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Skillet Sour Cream Beer Chicken

Yield: 6 servings

Ingredients

  • 1 lbs boneless skinless chicken thighs
  • salt and pepper
  • 1 tablespoon (15mL) olive oil
  • 1 teaspoon minced basil
  • 1 teaspoon minced fresh rosemary
  • 1 tablespoon (15g) Dijon mustard
  • 1 cup (240g) sour cream
  • 2 tablespoons (30g) lemon juice (about ½ medium sized lemon)
  • 2 teaspoon (12g) honey
  • 1 teaspoon garlic powder
  • ¼ cup (2oz) pale ale
  • Rice or pasta for serving

Instructions

  1. Sprinkle the chicken thighs liberally with salt and pepper on all sides
  2. Heat the olive oil in a cast iron skillet over medium high heat. Add the chicken, sear on both sides until browned.
  3. In a bowl stir together the basil, rosemary, mustard, sour cream, lemon juice, honey, and garlic powder, set aside.
  4. Pour the beer into the skillet, scraping to deglaze the bottom of the pan.
  5. Pour the sour cream mixture over the chicken, cover skillet and lower heat to maintain a simmer. Simmer until slightly thickened, about 5 minutes.
  6. Serve with rice or pasta.
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Brazilian Beer Gumbo (Moqueca)

Brazilian Beer Gumbo (Moqueca)

There’s a nervousness, a panicked isolation that can set in when you’re thousands of miles from familiarity and alone in a country that speaks a language you aren’t even vaguely familiar with.

Water? Hello? Taxi? When not even those basic travel words are accessible, it can cause a panic to rise up like the water in a quickly flooding basement.

I’m somewhere in the middle of the mountains of Brazil, in a town that’s not even on most maps of the country and I’m alone, wandering the streets with a camera and Google Translate, and I realize that I don’t, in any way, feel unsafe.

Maybe, from where you sit, that’s not a big revelation but in that moment, it’s shocking. It’s my fault, really, for believing that this gorgeous country was dangerous beyond reason. Sure, Rio has crime.

It’s a city filled with humans, and humans pose danger. So is Detroit. And Los Angeles. And Paris. The part of Brazil I’m in, however, happens to contain a collection of the nicest people I’ve encountered anywhere in the world.

From other conference attendees, to the guy at the front desk of the hotel, to the people at the Brazilia airport, the outpouring of kindness is unexpectedly overwhelming.

I came to find myself in this place, this city with its stunning waterfalls, amazing beer and outstanding people, as part of a beer conference, one that’s gaining traction and should someday be bigger than anything else on that continent.

I’m there to talk about beer, about beer and food, but in reality, I walked away with far more than I gave.

The first night in Brazil I end up on the patio of a gorgeous restaurant, a clay pot of seafood bubbling away in front of me, the company of over a dozen people I’d just met, and even the jet lag from 34 consecutive hours of travel couldn’t shake my love for that moment.

I asked what it was, this gorgeous mixture of shrimp, peppers, and coconut milk steaming away in front of me in a handmade clay pot.

“It’s Brazilian Gumbo!” laughed one of the locals who had just returned from Lousiana. It made sense, even if it wasn’t entirely accurate. I had it four more times before I left, far less than I would have liked. I came back and knew I wanted more.

Even if I didn’t have access to the gorgeous homemade chili oil that I’d spiked it with. Even if I couldn’t eat it alongside the lovely Brazilians that had been there that night. It’s still a beautiful and simple way to serve a meal.

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Brazilian Beer Gumbo (Moqueca)

Yield: 4 servings

Ingredients

  • ½ lbs cod fillet
  • 1 lbs raw shrimp
  • 1 teaspoon salt
  • 2 large limes
  • 1 tablespoons palm oil or olive oil
  • 2 cups chopped bell peppers (red, yellow or orange)
  • ½ yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 cup pilsner or pale ale
  • 1 cup broth (fish broth or chicken broth)
  • 1 (15oz) can of coconut milk
  • 1 lbs fresh tomatoes, diced
  • Rice for serving
  • 1/4 cup chopped cilantro

Instructions

  1. In a medium bowl add the cod and shrimp, sprinkle with salt. Squeeze the juice from both limes on the fish, allow to sit at room temperature while you prepare the rest of the meal.
  2. Heat the oil in a large pot or Dutch oven over medium high heat. Add the peppers and onions, cooking until softened.
  3. Stir in the garlic, red peppers, pepper and cumin, then pour in the beer and broth, then the coconut milk and tomatoes. Simmer until tomatoes have broken down, about 15 minutes.
  4. Raise the heat to a low boil, stir in the fish and shrimp, cooking until the cod has broken up and the shrimp has cooked, remove from heat. Add additional salt and pepper to taste.
  5. Serve warm with rice and cilantro.
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I Want to Give You a Beer Fridge! + Grilled Lime and Herb Beer Chicken

Grilled Lime and Herb Beer Chicken

I have a beer fridge in my office!! There really isn’t a way to overstate how happy this makes me. My excessive stash of beer that once took up residence in my regular-food-fridge is now happily occupying a boozy-VIP-space in my office between some nerdy books and a weird ceramic head vase.

It was one of those, “why didn’t I do this sooner?” acquisitions that came almost by accident. The same day that I decided that it was well past time that I actually get a beer fridge, I get an email from New Air asking if they can send me one without obligation. Yes, of course the answer is yes.

And then it came! It’s stunning. It’s gorgeous. It’s the best thing I’ve taken ownership of since Chowder Jones. I haven’t ever (and I mean ever) been this in love with an appliance. For your own sake, check it out.

This is the SKU that they sent my way: Dual Zone Beer and Wine Cooler(it can do a different temperate for each side!)

And because you’re so awesome, I want to give you one, too. And because THEY are so awesome, they agreed. So it’s settled:

We are giving you this Black Beer and Beverage Refrigerator (not the same one I have, but it’s super amazing!) to one lucky winner.

Just three easy steps to enter:

  1. Follow @TheBeeroness on Instagram
  2. Follow @NewAirUSA on Instagram
  3. Leave a comment with your Instagram handle saying you do so.

No Instagram? No problem! Just share this post on Facebook, leave a link in the comments below to your post on Facebook (make sure it’s public so I can see it!)

I can’t wait to see who wins!

(Giveaway ends  March 28th, 2018. USA Addresses only)

GIVEAWAY CLOSED. *winner has been notified*

But you can still get one!

Use the code: BEERONESS at checkout at newair.com for 20% off!

 

I also have some chicken for you, because that’s how much I adore you.


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Grilled Lime and Herb Beer Chicken

Serving Size: 6 servings

Ingredients

  • ¼ cup basil, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup parsley
  • 2 tablespoons chopped green onions
  • 3 cloves garlic, smashed
  • 1 large lime, juiced
  • ¼ cup oil
  • 1 cup beer (pale ale, pilsner, wheat beer, pale lager)
  • 2 teaspoon salt
  • 2 lbs chicken drumsticks

Instructions

  1. Add the basil, cilantro, parsley, green onions, garlic, lime juice and oil to a blender. Blend on high until well combined. Add the beer, pulse to combine.
  2. Sprinkle salt liberally over the chicken.
  3. Add the chicken to a large bowl or Ziploc bag. Add the marinade, cover (or seal), refrigerate for one hour or up to 12 hours.
  4. Preheat a grill to medium high heat.
  5. Add the chicken to the grill, brush with marinade. Grill on all sides until cooked through, brushing with marinade with each turn.
  6. Serve immediately.
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I was given a free beer and wine refrigerator by New Air, as well as one to give away. I was not monetarily compensated for this post. As always, all opinions, text, photos, and recipes are my own.  

Blood Orange Beer Roast Chicken

Blood Orange Beer Roast Chicken

Let’s forget for a second that we’ve never actually met. After all, it’s easy to pretend that we know each other. I’ve told you about the time I almost died in Morocco, and the time I was asked to do porn, but we’ve never shared a beer in real life.

Because if we did, I’d probably drive you crazy. I stay up late, I’m kind of messy, I forget appointments, I obsess over things, and when I cook I make the kitchen such a disaster you’ll be tempted to call FIMA.

But if you did come over and I cooked dinner, I’d make you something like this. It’s easy, it’s so, so good, and it has some weird ingredients (brown sugar, cherries, and olives together? it works, I swear).

It’s like me: easy going, weird ingredients, good at some things but also kind of messy. You’ll probably get your hands dirty and get chicken grease on your beer, but that’s OK. Me too.

If you do come over for dinner you’ll have to put up with me, but you’ll get some great chicken and beer out of the deal. So it’ll be worth it.

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Beer and Blood Orange Roast Chicken

Yield: 4 servings

Ingredients

  • 3 lbs chicken thighs and legs, bone-in, skin-on
  • 2 teaspoons Kosher salt
  • ½ white onion, thinly sliced
  • ¼ cup kalamata olives, pitted
  • ½ cup dried cherries
  • 2 large blood oranges
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 3 large cloves garlic, grated with a microplane
  • ½ teaspoon black pepper
  • 1 cup IPA beer
  • ¼ cup chopped fresh parsley

Instructions

  1. Preheat the oven to 375F, add the chicken to a baking dish in an even layer. Sprinkle liberally with salt.
  2. Sprinkle the onions, olives and cherries over the chicken.
  3. Thinly slice one of the oranges and add the slices to the top.
  4. Juice the other orange and add the juice to a small bowl. Stir the olive oil, brown sugar, beer, garlic and black pepper into the juice.
  5. Pour the juice mixture over the chicken.
  6. Roast for 20 minutes, remove the orange slices, and continue to roast until the chicken is cooked through, about 15 more minutes.
  7. Transfer the chicken and the juice to a serving platter, add the orange slices to the top, sprinkle with parsley prior to serving.
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Beer Chicken Tortilla Soup

Beer Chicken Tortilla Soup, best 20 minute soup ever.

Beer Chicken Tortilla Soup

You’d be shocked if you knew how many nights I lay away wondering what you want me to make. Trying to predict what it is that you’ll take notice of, share, and love as much as I do.

Sometimes I go too far with it and make something side-eye-worthy like this, and sometimes I just make something I love and hope you love it, too.

This is the second one. I wanted something that reminded me of LA, of the older Mexican ladies who made me homemade tortillas and were forgiving about my toddler-like Spanish.

The women who sold tamales in Echo Park and would never use any cheese other than cotija (or maybe panela) in their food.

I wanted something warm and spicy so I could forget that I’m in Seattle and we’re in the thick of it right now. The Pacific Northwest is pretending like daytime doesn’t exist and we’re going from dawn to dusk with not really much in between.

It’s a soup for lovers, for pretenders, for those of us who don’t live in the present as much as we like to pretend we do. I’m already planning my escape to a warmer land, even if it’s just for the weekend.

For now, my warm escapes are mostly just soup and coffee.

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Beer Chicken Tortilla Soup

Yield: 4-6 servings

Ingredients

  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (6oz) can tomato paste
  • 2 dried negro chili pods (stem and seeds removed), torn in pieces
  • 1 cup beer (pilsner, pale ale, pale lager, Hefeweizen)
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon red chili flakes
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1 lbs boneless skinless chicken thighs
  • 3 large radishes, thinly slices
  • ¼ cup chopped cilantro
  • 1 avocado, diced
  • ¼ cup cotija cheese, crumbled
  • 4-8 tostadas, crumbled (or fried tortilla strips)
  • 1/4 cup Mexican crema

Instructions

  1. Add the tomatoes, tomato paste, chili pods, and beer to a high powered blender. Blend on high until well combined.
  2. Add mixture to a large pot over medium high heat along with the broth and all spices except the salt.
  3. Sprinkle salt all over the chicken. Add the chicken to the pot to poach.
  4. Once the chicken is cooked through, about ten minutes, remove from soup, shred using two forks, return to pot.
  5. Ladle the soup into bowls, garnish with remaining ingredients.

Notes

Garnishes are not optional. They make a big difference in the flavor profile and the balance of the soup. If you don't like radishes, try sliced jicama.Don't like cilantro? try green onions instead.

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Indian Beer and Butter Chicken

15 minutes to this delicious dinner: Indian Beer and Butter Chicken

There’s a small Indian restaurant in LA, run by an amazing family from Delhi.  They cook family recipes for the masses who line up outside their doors. I’d make a call to this little spot when I was sick, or just too tired to leave the house. I’d place an order and ask if they deliver.

They didn’t, I knew this already. I’d sound sad and disappointed when they reminded me that they didn’t deliver. After a long pause, they’d ask where I lived. Just a few blocks away, I’d tell them.

They’d send their son over, in his old, faded red, Honda civic. He’d deliver it to me, always smiling, and tell me to feel better.

I did this about once a month. I think, towards the end, they were on to me. They knew that I hadn’t forgotten that they didn’t deliver, but they played along anyway.

The generosity, the butter chicken, and the Naan made me a loyal customer. I still miss that chicken, and nothing in Seattle has come close.

So I’ve started to tweak a recipe I got from a friend to try and recreate it. I love this version, even if it doesn’t come from a smiling restauranteur’s son, deliver in a compact economy car.


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Beer and Butter Chicken

Yield: 4 servings

Ingredients

  • 6 tablespoons butter
  • ½ white onion, chopped
  • 1 lbs chicken thighs, cubed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon garam masala spice mix
  • ½ teaspoon turmeric
  • ¼ teaspoon ground ginger
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¾ cup pale ale
  • 6 ounces tomato paste
  • 7 oz plain Greek yogurt
  • Rice for serving
  • Chopped parsley

Instructions

  1. Melt the butter in a large skillet over medium high heat.
  2. Add the onions, cooking until softened and starting to brown.
  3. Sprinkle with salt, pepper, garam marsala, turmeric, ginger, smoked paprika, garlic powder and cayenne, stir to combine.
  4. Add the chicken, cooking until browned (does not need to be cooked through at this point).
  5. Stir in the beer, scraping to deglaze the bottom of the pan.
  6. Stir in the tomato paste, then the Greek yogurt. Lower heat, simmer until the chicken is cooked through, about 5 minutes.
  7. Serve over rice, sprinkle with parsley.
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Buffalo Beer Chicken Wing Soup

Buffalo Beer Chicken Wing Soup

 

It occurs to me that in the event of a zombie apocalypse I have no useful skills. No one is weeks deep in a bunker, unshowered, clothes unchanged and thinks: “What I really need is someone to take a great picture of this MRE before I eat it.”

Oh, but food! (you must be thinking this, please be thinking this of me). Sadly,  I can’t even keep an air plant alive, there is no hope I could re-populate the earth with produce. My only useful skill is the ability to improvise and the possibility that I can make expired canned goods edible.

This, my friends, is how my brain works. Years ago I woke up in a panic after too many zombies-eat-the-world dreams and I had to make a Zombie Plan in order to put my mind at rest and resume the ability to sleep.

So, I decided to make a soup out of just what I had on hand to test my ability to be useful in case of an apocalypse of some sort (possibly also fueled by current-political-climate-induced-fears, I’m sure).

Although the stop-motion-video would be of little use in the event of worldwide system failure, the soup turned out fantastic.

And yes, If you’re wondering, I really am that nuts. Sometimes. (most of the time).


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Buffalo Beer Chicken Wing Soup

Yield: 4 servings

Ingredients

    Soup
  • 2 tablespoon butter
  • 1 cup white onions chopped
  • 2 ribs celery, chopped
  • 2 large carrots, chopped
  • ¼ cup all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 lb chicken thighs boneless and skinless
  • 1 cup pale ale beer
  • 2 tablespoon tomato paste
  • 4 cups chicken broth low sodium
  • ¼ cup buffalo wing sauce
  • ½ cup Mexican crema (or 1/3 cup heavy cream)
  • Salt and pepper
    • Toppings:
  • 1/2 cup blue cheese crumbled
  • Chopped green onions
  • Chopped cilantro

Instructions

  1. Melt the butter in a stockpot or Dutch oven over medium high heat.
  2. Add the onions, celery, and carrots, cooking until the vegetables have softened and started to brown.
  3. In a shallow bowl stir together the flour, chili powder and salt.
  4. One at a time dredge the chicken in the flour mixture until well coated.
  5. Push the vegetables to the edge of the pot making a hole in the center. Add the chicken one or two at a time until seared on all sides.
  6. Sprinkle the remaining flour mixture over the pot.
  7. Pour in the beer, scraping to deglaze the bottom of the pot.
  8. Stir in the tomato paste, broth, and wing sauce.
  9. Lower heat to medium, stir in the crema, cover and simmer until the chicken is cooked through and the broth has thickened slightly, about 15 minutes. Salt and pepper to taste. Serve topped with blue cheese, green onions and cilantro.
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BBQ Beer Tex Mex Chicken Sliders

BBQ Beer Tex Mex Chicken Sliders in just 20-minutes 

Hi, my friends. I made something for you, something that seemed a bit of a necessity this week. A repurposing of things we’ve made in order to make it new. After those Beer Pickled Jalapeños we made, and the beer BBQ sauce, it just felt like I needed something that brought it together.

Two seemingly unconnected elements making sense in a new context. For reasons I have yet to pinpoint, I feel like I need that somehow. Like this is an obscure min-sandwich-metaphor for my life right now. I know, you can eye-roll that, I won’t hold it against you. I just needed to make order out or randomness, to connect dots, to make peace with two opposing forces.

I’m getting too deep for a sliders post, I appreciate that you’ve stayed with me in the midst of that, and for your graciousness, I have a recipe for you. A 20-minute-slider-metaphor to remind you that sometimes things don’t seem to connect, until they do. And then you wonder why you never saw it before.

Make some sliders, drink some beer, and let life fall into place this weekend. And then report back, I could use a little good news right now.

For this recipe, use Beer Pickled Jalapeños, and Beer BBQ Sauce

Print
BBQ Beer Tex Mex Chicken Sliders

Total Time: 20 minutes

Yield: 12 sliders

Ingredients

  • 6 chicken thighs, boneless, skinless
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 ½ cups barbecue sauce (recipe link above)
  • 1 cup pale ale
  • 1 avocado, sliced
  • ¼ cup cilantro, sliced
  • ½ cup pickled jalapenos (recipe link above)
  • 12 slider buns

Instructions

  1. Sprinkle the chicken thighs on all sides with salt and pepper.
  2. Heat the olive oil in a deep skillet over medium high heat.
  3. Add the chicken thighs, searing on both sides.
  4. Add the barbeque sauce and beer, lower heat to maintain a simmer. Turn the chicken over periodically. Cook until chicken is cooked through, about 10 minutes.
  5. Remove chicken from pan, shred using two forks, return to sauce, simmer for 5 minutes.
  6. In each of the slider buns add chicken, avocado slices, cilantro and a few pickled jalapenos. Serve immediately.
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Baked Asian Beer Barbecue Chicken Thighs

Baked Asian Beer Barbecue Chicken Thighs. Less than 30-minutes and just a few simple steps and you have a delicious dinner! 

When you work from home, with limited human interaction, you do weird things.

You become overly immeshed with your UPS guy, to the point that you are genuinely disappointed when there is another guy instead. You were going to ask him how his sons birthday party went! WHAT HAPPENED WITH THE CREEPY BALOON GUY?!

You eat weird things. Not just me, the one who cooks odd, off season, recipes for clients.  But you just eat lunch meat out of the container while reading Buzzfeed to find out which First Lady you are, and then become excessively disappointed that you didn’t get Michelle Obama. You’ll also eat this chicken over the sink at 10am because it was really good and it didn’t take nearly as long as you’d assumed.

You have no governor on impromptu social interaction. You are either too excited to talk to the cashier at the grocery store, or you shrink away unable to form words.

You start to think that social media interaction is actual, legit, social interaction. It’s not. But the lines start too get waaaay too blurry.

Showering and clothes seems to mean different things than they used to. You might get up and shower right away to “start your day off right,” put on your day time clothes and do your make up, that might even last a day or two. But then you always slip back into a place of wearing your pajamas at noon, no make up, eating lunchmeat. Poor UPS guy, maybe that’s why he switched routes.

The mail delivery becomes a legit event, a marker in your day.

And here you thought working from home was all glamour. Maybe if your idea of a glamorous life is tank tops, no bra, unshowered, deli meat and too much time on Facebook, I’ve got it nailed.

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Baked Asian Beer Barbecue Chicken Thighs

Yield: 4-6 servings

Ingredients

  • 6 chicken thighs, bone-in, skin on
  • Salt and pepper
  • 3 cloves fresh garlic, grated with a microplane
  • 2/3 cup (227g) hoisin sauce
  • 1 teaspoon (3g) chili powder
  • 1 teaspoon (3g) onion powder
  • 3 tablespoons (38g) low sodium soy sauce
  • 1 tablespoon (12g) rice vinegar
  • 1 teaspoon (15g) Sriracha
  • 1 teaspoon (21g) honey
  • ½ cup (4oz) stout beer
  • Rice for serving

Instructions

  1. Preheat oven to 400F.
  2. Liberally sprinkle the chicken thighs with salt and pepper on all sides. Add to a large cast iron skillet, off heat, skin side down.
  3. Add pan to a burner over medium heat (this method of starting the chicken in a cold pan will render more fat and crisp the skin better than searing in a hot pan).
  4. Cook until the skin has browned, turn over, remove from heat.
  5. In a medium sized bowl stir together the garlic, hoisin, chili powder, onion powder, soy sauce, vinegar, sriracha, honey and beer. Pour over the chicken.
  6. Add the skillet to the oven and bake until the chicken is cooked through, about 15 minutes. (For a thicker sauce, remove chicken from the pan and simmer the sauce until thickened to desired level).
  7. Plate the chicken over rice, drizzle with pan sauce.
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Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce

These Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce can be made on a grill, or indoors in a grill pan. Easy and delicious, perfect for game day!

Welcome to 2017.

Welcome to the year that is equal parts a welcomed relief and intensely terrifying. Let’s make a plan, you and I. Let’s agree to one thing: make the small corners of the world we occupy better in hopes to cause a ripple. Let’s express gratitude more often, very often, and even to those we hardly know. Let’s compliment strangers, pay for the order behind us, donate to that charity that we always say we will donate to but always forget. Let’s make a plan to always assume positive intent, especially from those we like the least, until we are proven otherwise.

We don’t have much control over, well, pretty much anything. But we DO have control over that. We have control over what we focus on and what we put into the world. The thing I’ve learned  with counting blessings is that it tends to multiply them, or at the very least amplify them. The same applies to hardships, so be careful.

Let’s assume positive intent for 2017, and hope for the best. We’re in this together, all of us.

Print
Grilled Beer Chicken Sliders with Burrata and Stout Chipotle Cherry Sauce

Yield: 12 sliders

Ingredients

  • 2 lbs chicken thighs, boneless skinless
  • 1 tablespoon kosher salt
  • 12 ounces wheat beer (or brown ale, pale lager, pilsner)
  • 1 teaspoon (3g) garlic powder
  • 1 teaspoon (3g) onion powder
  • 1 teaspoon (3g) chili powder
  • ½ teaspoon (1g) smoked paprika
  • 1 cup (154g) pitted dark sweet cherries (frozen is fine)
  • 2 tablespoon (38g) minced chipotle in adobo
  • 1 tablespoon (13g) balsamic vinegar
  • 1 cup (240g) beer(stout beer works best)
  • 1 teaspoon (2g) black pepper
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons honey
  • 8 oz ball burrata cheese
  • 12 Hawaiian buns, split like slider buns

Instructions

  1. Add the chicken to a bowl or small baking dish. Sprinkle with salt, then cover with beer. Refrigerate for one to six hours.
  2. Remove the chicken from the brine, pat dry. Add to a plate or cutting board.
  3. In a small bowl stir together the garlic powder, onion powder, chili powder, and smoked paprika. Sprinkle over the chicken on both sides. Allow the chicken to sit for ten minutes.
  4. Spray the grill (or a grill pan) with olive oil or cooking spray, heat to medium high heat. Add the chicken, cooking on both sides until cooked through. Remove from grill, slice.
  5. Add the cherries, chipotle, balsamic, stout beer, and black pepper to a pan over medium high heat. Simmer, breaking up the cherries and stirring until the cherries have started to break down.
  6. Remove from heat. Sprinkle with cornstarch, blend with an immersion blender until smooth (this can also be done in a small blender or food processor). Stir in the honey and return to medium heat until slightly thickened (cherry sauce can be made up to three days in advance).
  7. Fill the Hawaiian buns with chicken. Split the Burrata ball open, putting a few teaspoons of cheese on top of the chicken (the rind is very tasty and can be put on the sliders, if desired. It tastes more like traditional mozzarella), drizzle the cheese with a teaspoon or so of the cherry sauce.
  8. Serve immediately.

Notes

To make ahead of time, make all elements before hand, store separately. Transport this way, if serving off site. Heat the chicken and sauce separately and assemble just prior to serving

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Baked Everything Bagel Beer Chicken Legs

Baked Everything Bagel Beer Chicken Legs

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They tell me it’s all about the water.

That’s what bagel people will tell you if you listen long enough. That New York bagels are obviously the best because of the magical properties that the water contains. That’s also, coincidentally enough, what beer people will tell you. That different regions of the world have gravitated towards different styles over the centuries because of the water in their area.

It’s also a great pairing. Sure, bagels and coffee have had a long-standing relationship and who am I to get in the way of that, but bagels and beer have something special. Try an Everything Bagel with a hoppy pale ale, or a cinnamon raisin bagel with a Belgian quad, or lox and cream cheese bagel with a Witbier and you’ll get it.

Beer really does go with everything. Even more beer.

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Baked Everything Bagel Beer Chicken Legs

Yield: 4 servings

Ingredients

  • 2 lbs chicken leg drumsticks
  • 1 tablespoon salt
  • 2 cup buttermilks, divided
  • 12 ounces pale ale
  • 1 teaspoon red pepper sauce (i.e. Tapatio, Tabasco)
  • 1 cup flour, plus 2 tablespoons, divided
  • 1 egg
  • 4 large everything bagels
  • 3 tablespoon canola oil

Instructions

  1. Add the chicken to a large bowl or baking dish. Sprinkle with salt. Pour 1 cup buttermilk (reserve the other cup for the coating), beer and red pepper sauce over the chicken. Cover and refrigerate for 2 hours and up to 8 (can be done in the morning for dinner in the evening).
  2. Break the bagels into 4 to 6 pieces each. Place on a plate, uncovered, to dry out while the chicken brines.
  3. Remove the chicken from the brine, add to a plate and allow to sit at room temperate for 10 minutes while you prepare the dredge.
  4. Preheat oven to 350F.
  5. Add 1 cup of flour to a small bowl.
  6. Add the remaining cup of buttermilk to another bowl, whisk in the egg until well combined.
  7. Add the bagels to a food processor of blender, process until just crumbs remain.
  8. Add to a baking sheet in an even layer. Bake at 350F until slightly toasted. Add the crumbs to a large bowl, stir in the remaining 2 tablespoons flour. Increase oven temperature to 425F.
  9. Place a wire rack over the baking sheet, spray the wire rack with cooking spray.
  10. One at a time roll the chicken legs in flour, then dredge in the buttermilk, then roll in the bread crumbs. Add to the prepared pan. Drizzle with canola oil.
  11. Bake at 425 for 40 minutes or until the internal temperate of the chicken reaches 165F.
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White Bean Turkey Beer Chili (for Thanksgiving leftovers)

White Bean Turkey Beer Chili (for Thanksgiving leftovers)

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Please excuse the interruption from your otherwise lovely Holiday weekend while I boss you around.

If you have leftover turkey this is what you should do with it. Make yourself some warm-your-bones chili, full of the beer brined turkey that you obviously made, and use it as an excuse to open a beer for lunch.

Because if you still have family in town, you’re gonna need it.

But if you’re reading this on any day of the year that is not punctuated with holiday sales and over-zealous shoppers looking for dirt cheap TV’s, then you can always substitute cooked chicken. Or just leave it out all together. It’s cheese and beans and beer, it’s a win no matter what.

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White Bean Turkey Beer Chili

Ingredients

  • 2 tablespoons olive oil
  • 2 cups white onion, chopped
  • 1 cup chopped carrots
  • 1 rib of celery, chopped
  • 4 large garlic cloves, minced
  • 1 cup wheat beer
  • 1 cup chicken or turkey broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 1/2 teaspoon dried crushed red pepper
  • 2 (15oz) cans cannellini beans (rinsed and drained)
  • 1 (15oz) can Great Northern beans (rinsed and drained)
  • 1 jalapeno, chopped
  • 2 cups cooked turkey, cut into cubes
  • 1/2 cup heavy cream
  • salt and pepper
  • 1 cup grated cheddar cheese
  • ½ cup Chopped fresh cilantro

Instructions

  1. Heat the olive oil in a large pot over medium high heat. Add the onions, carrots and celery, cooking until the vegetables has softened, about 8 minutes.
  2. Stir in the garlic, cooking for about 30 seconds.
  3. Add the beer, scraping to deglaze the pan. Stir in the broth, cumin, chili powder, red pepper, beans, jalapenos and turkey. Simmer until turkey is cooked through, about 8 minutes.
  4. Stir in the heavy cream, remove from heat. Salt and pepper to taste.
  5. Ladle into bowls, top with cheese and cilantro.
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Pulled Chipotle Beer Chicken Sliders

Pulled Chipotle Beer Chicken Sliders

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I’ve made a decision.

I need to clear the emotional cache from this past week. I need to a little distance from reality and my incessant need to over-think. I need a break and a beer and I’ve decided that a trip to Bend, Oregon can fix what ails me right now. Or at least numb it and distract me enough to remind me how big the world is.

I’ve even booked a place that has a kitchen, because I’ve already told you about my need to bake bread when I’m sad, and my over excitement for the sourdough starter I made (yes, I’m contemplating bringing it with me like a cat in a carrier). I’m leaving in 11 days and I’m going to update you, like I did when I was here. Because even if you can’t blow off Thanksgiving to road trip and drink beer, I still want you along for the ride.

I also made you some sliders, because football is forever and we need food for that, these just take 20 minutes.

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Pulled Chipotle Beer Chicken Sliders

Total Time: 20 minutes

Serving Size: 12 sliders

Ingredients

  • 3 cloves garlic, minced
  • 2 chipotle chilies in adobo, chopped
  • 2 tablespoons adobo sauce
  • 1 tablespoon honey
  • 2 tablespoons tomato paste
  • 1 cup stout
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 6 boneless (1.5 lbs), skinless chicken thighs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • ¼ cup chopped green onion or cilantro
  • 12 slider buns

Instructions

  1. Add the garlic, chipotles, adobo sauce, honey, tomato paste, beer, chicken broth and cornstarch in a blender, blend until smooth.
  2. Sprinkle the chicken on all sides with salt and pepper.
  3. Heat the olive oil in a pan over high heat, sear the chicken on both sides.
  4. Reduce heat to medium, pour the sauce over the chicken. Simmer until the chicken is cooked through and the sauce has thickened, 6-8 minutes.
  5. Remove from heat, shred the chicken using two forks, toss in the sauce.
  6. Fill the slider buns with chicken, sprinkle with chopped green onions (or cilantro).
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